This shelf holds just one protein, so we build the meal around it. Thin slices of honey ham will crisp and caramelize in the pan; a hot mustard glaze finishes it, with bitter greens to cut the salt and sweet.

Serves 2. 20 minutes, 20 at the stove.

About 310 calories a serving, 15 g protein, 16 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Wilt 2 handfuls of arugula in a large pan over medium-high heat with 1 tablespoon oil and 1 minced garlic clove, stirring until soft, about 2 minutes. Season with salt and pepper. Transfer to plates.
2. Return the pan to medium-high heat. Lay 6 oz of ham slices flat and cook without moving them until the edges brown and crisp, about 2 minutes. Turn and cook the other side until crisp, about 1 minute more.3 min
3. Stir 1 tablespoon honey and 1 tablespoon Dijon mustard together, then push the ham to the edge of the pan. Add 1 tablespoon butter and the glaze to the pan. Tilt and roll the ham slices to coat, cooking until the glaze is sticky and dark, about 1 minute.2 min
4. Divide the ham and glaze between two plates over the greens. Scrape any glaze left in the pan onto the plates. Serve warm.

Note Swap the mustard for whole grain if you like texture, or omit it for a simple honey glaze. The ham keeps covered in the fridge for three days; reheat gently in a pan. Serve with rice or toasted bread to soak the glaze.